Getting better every day - tomorrow is my grandson Tyler's 5th birthday, his party will be at the park. I'm definitely not going to miss that! The stitches come out Tuesday morning. Good thing, because they itch like crazy.

So looking forward to getting back to cooking again, especially outdoor grilling.

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__________________Grandchildren fill the space in your heart you never knew was empty.

Getting better every day - tomorrow is my grandson Tyler's 5th birthday, his party will be at the park. I'm definitely not going to miss that! The stitches come out Tuesday morning. Good thing, because they itch like crazy.

So looking forward to getting back to cooking again, especially outdoor grilling.

Those itchy sutures, they are telling you that you are on the high road to a speedy and complete recovery. Good luck.

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Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"

So...take a quality cut of beef, run it thru some kind of sausage grinder, form it into a round steak like patty and pan fry it? I don't own a meat grinder.

You can also used a package of ground beef from the store if you have a source you trust. I plan on using ground beef from the small grocery store in our town. After Steve's post, I hunted around for a recipe. Here are two options I liked (your opinion may vary - that's fine ):

You can also used a package of ground beef from the store if you have a source you trust. I plan on using ground beef from the small grocery store in our town. After Steve's post, I hunted around for a recipe. Here are two options I liked (your opinion may vary - that's fine ):

Yes. DH brought home a package of chopped sirloin, already pre-shaped into oval Salibury steak patties. It's a coarser, leaner grind than regular burger, though I too have used regular burger for Salisbury steak.

Sounds worthy of trying (I've only had TV dinner Salisbury Steak). It sounds almost like making a meatloaf (with adding the egg and all) , then frying it up instead of baking it. It sounds like the gravy is a key ingredient too. I'm getting better at making something similar... cubed steak into chicken fried steak. Cube steak is very economically priced tho a tougher cut of meat that's been mechanically punctured to soften it up. I batter it, fry both sides at high temp briefly, then reduce the heat and cover the pan and let the enclosed heat and moisture soften the meat for the next 35 minutes. It comes out great. Breaded in seasoned flour and fried, it looks like chicken.